Name: INDIAN ROAST CHICKEN & CAULIFLOWER
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1/4 cup butter (or ghee); 1 1/2 tablespoons curry powder; 1 tablespoon panch phoran* (optional); 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1 teaspoon cracked black pepper; 4 chicken thigh & leg quarters; 1 medium cauliflower, broken into florets; 3 small cucumbers, sliced; 1/4 cup thinly sliced red onion; juice from 1 small lemon; pinch of salt & sugar; mint leaves & lemon wedges, for garnish; basmati rice, to serve; 1 cup whole milk plain yogurt; 1/4 cup chopped fresh mint; pinch of salt

While I don’t claim Indian Roast Chicken & Cauliflower to be authentically Indian, this recipe is certainly inspired by this lively cuisine. And although I use the word “inspired” in my recipe titles occasionally, I feel it does become redundant…& the title too long. My recipes are a mish-mash of global flavors & recipe titles need to be obvious so don’t go getting feelings on me about the name of a recipe being deemed authentic.

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To avoid a laundry list of ingredients I used curry powder – Madras curry powder I bought from an Indian spice market. And it has a little heat. Curry powder isn’t authentically Indian either I don’t think as regions of the country have their own unique blends of spices used in each recipe. Curry powder is efficient though & if it’s fresh & halfway decent, then it can be used in a variety of recipes. Use the curry powder available but if you have a jar lurking in the back of the pantry for the last 12 or so months then chuck it & buy some fresh stuff.

Because I like things a little hot, I added some cayenne pepper. Also some panch phoran (an Indian spice seed mix) & some garlic. I mixed this with some melted butter, tossed the chicken & the cauliflower in this buttery mixture (which I’m sure would be pretty delish on roast potatoes) then roasted everything & served it with cooling yogurt, a quick little cucumber salad & basmati rice.

Use leg & thigh quarters as I did or a whole spatchcocked chicken, drumsticks or bone-in thighs. Although I do suggest this recipe feeds eight people, really, if you’re feeding four hungry adults, they’d each have a whole leg quarter. Dietary guidelines suggest otherwise so I’m suggesting “serves 8” – you decide for yourself. Cheers, Lovoni

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5 from 1 vote

INDIAN ROAST CHICKEN & CAULIFLOWER

For me Indian food is all about the condiments & small side dishes served – fragrant basmati rice, chutney, cooling yogurt, pappadums & naan for dipping. So feel free to serve what you like with this chicken. I’ve served some small, crisp cucumbers with slivers of onion doused in lemon juice with a sprinkling of sugar, rice & mint yogurt. I’ve opted for thigh & leg quarters but a whole chicken could be used as a sub, just remove the backbone & flatten the breast with your hand (spatchcock) first.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Cuisine: Indian

Servings:

Calories: 271kcal

Author: Lovoni Walker

Cost: $13

Equipment

large baking sheet

Ingredients

US Customary – Metric

1/4 cup butter (or ghee)
1 1/2 tablespoons curry powder
1 tablespoon panch phoran* (optional)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon cracked black pepper
4 chicken thigh & leg quarters
1 medium cauliflower, broken into florets
3 small cucumbers, sliced
1/4 cup thinly sliced red onion
juice from 1 small lemon
pinch of salt & sugar
mint leaves & lemon wedges, for garnish
basmati rice, to serve

MINT YOGURT

1 cup whole milk plain yogurt
1/4 cup chopped fresh mint
pinch of salt

Instructions

To make the mint yogurt:

Combine all ingredients in a small bowl. Cover & set aside in the fridge.
Line a baking sheet with parchment paper, bringing the parchment up past the sides. Preheat the oven to 425°F (220°C/Gas mark 7).
In a large saucepan, over medium heat, melt butter with curry powder, panch phoran, garlic, cayenne, salt & pepper. When the butter is almost melted, give the mixture a stir & let it cook for about 30 seconds to release the oils from the spice. (Here I use a large saucepan so the cauliflower can be added later; it saves on dishes.)
Place the chicken on the baking sheet. Cut 3 or 4 deep slits across the top of the chicken, this allows the buttery spice mixture to penetrate & for a little faster cooking. Drizzle half the butter mixture over the chicken & either use your hands (wear gloves) or a basting brush to coat each piece evenly. Roast for 45 minutes.
While it’s still warm, add the cauliflower to the remaining butter mixture & toss to coat. Let stand until ready to roast. Once the chicken has cooked for 45 minutes, add the cauliflower & cook for 15 to 18 minutes, depending on the size of the florets, until the cauliflower is tender but still has a little crispness & chicken is thoroughly cooked – a meat thermometer registers 165°F/74°C.
While the cauliflower cooks, in a medium bowl, combine cucumber, onion, lemon juice, salt & sugar together. Cover & set aside in the fridge.
Serve the chicken with cauliflower, cucumber salad, mint yogurt, mint leaves, lemon wedges & rice. Serves 4 to 8.

Notes

*Panch phoran is used in Indian cooking & is a combination of 5 different seeds: fenugreek, black mustard, nigella, cumin & fennel. It’s available in Indian grocery stores & some grocery stores with a good international section.